Bruschetta Chicken with Pasta (Print Version)
Fresh tomatoes, basil, and chicken combined with pasta for a vibrant dinner ready in 30 minutes.
# Ingredients:
→ Bruschetta
01 -
1 pound Roma tomatoes, seeded and diced
02 -
2 cloves garlic, minced
03 -
½ cup torn fresh basil, plus extra leaves for garnish if desired
04 -
1 tablespoon balsamic vinegar
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Chicken & Pasta
07 -
½ pound angel hair pasta
08 -
1-1½ pounds boneless, skinless chicken breasts
09 -
Balsamic glaze, optional
10 -
1 tablespoon olive oil
# Instructions:
01 -
Combine the Roma tomatoes, garlic, torn basil, and balsamic vinegar in a medium bowl. Season generously with salt and pepper. Let the mixture sit at room temperature while you prepare the chicken and pasta.
02 -
Cook the angel hair pasta to al dente according to package instructions. Drain the water and return the pasta to the pan. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Set aside.
03 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate, cover with foil, and let it rest.
04 -
Add 1 tablespoon of olive oil to the same skillet and stir in the bruschetta mixture. Cook for 1-2 minutes, just until heated through. Turn off the heat, then add the cooked pasta to the skillet. Toss to combine, adding olive oil if needed.
05 -
Slice the chicken breasts and add them to the pasta. Divide the pasta and chicken into bowls and garnish with fresh basil leaves. Optionally drizzle with balsamic glaze and add grated Parmesan or Mozzarella cheese before serving.
# Notes:
01 -
For added flavor, sprinkle freshly grated Parmesan or Mozzarella on top before serving.